2017 Domaine Lyrarakis, Kotsifali, Crete, Greece

2017 Domaine Lyrarakis, Kotsifali, Crete, Greece

Product: 20171527496
 
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2017 Domaine Lyrarakis, Kotsifali, Crete, Greece

Description

Kotsifali is one of Crete’s principal grapes, more traditionally blended with local and international varieties. This is a pure and varietal expression of Kotsifali with aromas of red cherry, cranberry and violet. The palate is structured with polished tannins, bright acidity and notes of white pepper and sour cherry. Light and refreshing, serve this lightly chilled in summer; it’s particularly good alongside tomato-based dishes or tuna sashimi. Ready to drink now. 
Daisy Gatt, Buying Assistant (spring 2019)
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About this WINE

Domaine Lyrarakis

Domaine Lyrarakis

Domaine Lyrarakis, established in 1966, is located in the mountainous commune of Alagni (440 metres above sea-level), south of the city of Heraklion, in   Crete. The well-preserved 14th-century stone-presses in the fields around the winery are testament to the area’s long history of grape-growing and winemaking.
 
The winery is at the forefront of viticultural innovation, championing obscure local varieties such as the ancient white cultivars of Plytó,  Dafniand  Vidiano, that it rescued from extinction.
 
The winery’s extensive portfolio consists of a range of monovarietal wines (VidianoPlytó, MandilariAssyrtiko, Vilana, Thrapsathiri, Kotsifali) – some from single, “premium” vineyard plots, as well as blends of indigenous and international varieties (such as Syrah, Cabernet and Merlot). Quality remains key and the style emphasises fruit precision, purity and supple texture – placing the wines firmly in the modern camp, yet without flamboyance or exaggeration.





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Crete

Crete

Crete is the steam engine of Greek wine production, with 50,000ha and one bottle out of every five in the country. The influence of co-operatives is still strong, in contrast to the mainland Greece, where boutique wineries and independent producers have already had a revolutionising presence over the past two decades.

Wine styles have evolved from the heady, rustic, alcoholic, slightly oxidative reds of the past, to fresh, clean, forward drinking red and whites, thanks to modern techniques in both the vineyard and the winery and the development of new plantings in higher, cooler altitudes.

Local Grape Varieties

A significant white in Crete is Vilana, mainly in the appellations of Peza and Sitia. At high altitudes, it can give refreshing, dry, peppery and floral whites.

Other niche, traditional varieties include the dry aromatic whites Plyto and Dafni, saved from extinction by the pioneering Lyrarakis winery.

Kotsifali, the signature red grape of Crete, can be aromatic and high in alcohol. Mandilaria makes the perfect blending partner enhancing tannins and colour. It is often married together with Kotsifali, the latter may be also vinified with Syrah.

Another local speciality (especially in the east region of Sitia) is the red Liatiko, similar to the Aglianico. It can be vinified into delicious, dry reds, but the most promising way forward is sweet wines from sun-dried grapes.

Malvasia di Candia represents both a grape variety and an ancient wine style from Crete with its heydays dating back to the Venetian occupation of the island. This variety gives wines with rich aromas, intense grape & floral flavours. Its comtemporaty incarnation comes with “Malvasia di Candia Aromatica” clone in Crete.
 

Recommended Producers:

LyrarakisDiamantakis

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Kotsifali

Kotsifali

The viticultural bastion of Kotsifali red wine grape is the island of Crete. It is mainly grown in the Heraklion Prefecture and sporadically on the Cyclades islands. Kotsifali single varietal wines bear all the hallmarks of traditional “Southern Mediterranean” wines: low in colour, relatively high in alcohol, with smooth tannins and soft acidity. Kotsifali finds in the other major red grape variety of Crete, Mandilari (aka Mandilaria) the perfect complementary blending partner:

In addition to augmenting Kotsifali ‘s tannin content and tempering its alcoholic strength, Mandilari deepens the colour in wine blend and makes it more ageworthy. Crete’s major Appellations of Peza and Arhanes actually stipulate that Kotsifali should be blended with Mandilaria (typically on a 80/20 to 60/40 proportions)

Growers in Crete, locked for years into cooperative economies & practices, have been slow to explore the potential of low-yield farming. Those who moved on to apply modern vineyard practices have been rewarded with superior wines. Domaine Lyrarakis is one of the best exponents of the variety, blending it with Mandilari, and with Syrah  in two different bottlings.

All showcase the great potential of the grape in both modern and traditional styles. Indeed the current wine-making style of Kotsifali emphasises streamlined, polished tannins and reflects the desire to yield, fruity, forward-drinking , graceful and subtle wines.

For anyone wanting to get to grips with the soul of red wine in Crete, Kotsifali is the prime example.

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